Gluten-Free Vegan Baked Chocolate Sprinkle Donuts
Who knew gluten-free vegan baked chocolate donuts could be so easy to make at home? They're baked in the oven, not fried for a quick and easy gluten-free brunch recipes. Dipped in a delicious dairy-free chocolate glaze and topped with rainbow sprinkles for a fun breakfast treat!
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Servings: 6 donuts
Calories: 314kcal
Ingredients
For the Donuts:
- 1 1/4 cups gluten-free flour blend
- 1/4 cup cocoa powder
- 1/3 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup vegetable oil
For the Glaze:
- 3/4 cup powdered sugar
- 3 tbsp cocoa powder
- 2-3 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/4 cup rainbow sprinkles
Instructions
- Preheat oven to 375F. In a large bowl, mix together flours, cocoa powder, sugar, baking powder, baking soda and salt.
- Add in vanilla extract, apple cider vinegar, almond milk and vegetable oil. Whisk until smooth.
- Spray a donut pan with nonstick cooking spray (make sure it does not have flour in it if you need to be gluten-free).
- Spoon or pipe batter into the donut pan. The batter should just about reach the top of the pan.
- Bake at 375F for 10-14 minutes or until the donuts spring back when you touch them. Cool on a wire rack.
- To make the frosting, add powdered sugar and cocoa powder to a medium sized bowl. Whisk to combine.
- Add almond milk one tablespoon at a time until your preferred consistency is reached. You don't want it to be so thin that it drips right off the donut, but too thick and you won't be able to dip the donuts successfully without them crumbling.
- When the donuts are cooled, dip them into the frosting and shake off any excess. Place back on wire rack and sprinkle with rainbow sprinkles if desired.
Notes
- As always, check the labels of your products to make sure they are gluten-free!
- Most recipes will tell you not to fill the donut pan up to the top with the batter. However, these are gluten-free vegan donuts. They don't rise the same way as a normal baked donut. So I fill all the way to the top. You get a perfectly round, fluffy donut this way. Trust me!
- The magic is in the apple cider vinegar. Apple cider vinegar reacts with the baking soda here and helps replace eggs in this recipe. So don't skip out on that. It may seem trivial due to its small amount, but it is powerful!
- Other types of non-dairy milk are able to be swapped here. I tend to use almond milk in almost all of my baking because it's what we have on hand in our house. You can try using soy milk or rice milk if you have a nut allergy.
- Use a ziplock bag to pipe the donut batter into the pan. Seriously, it's so much easier than spooning it in. Just take a ziplock bag and fit it into a drinking glass, folding the top of the bag over the sides. Use a spatula to fill the bag with the batter. Snip off one of the corners with scissors and you have yourself a DIY pastry bag!
- Donuts are best eaten the same day, but you can keep them in an airtight container for 2-3 days. For longer storage, you can freeze them. Defrost at room temperature for about an hour before serving. Just keep in mind the glaze will not stay set when you defrost them from the freezer. Still delicious, though!
Nutrition
Calories: 314kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Sodium: 351mg | Potassium: 137mg | Fiber: 4g | Sugar: 32g | Calcium: 89mg | Iron: 1.8mg
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